Serious Braised Short Ribs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender beef short ribs slow-simmered for hours in a rich red wine and herb reduction, creating a deeply flavorful dish that demands patience and care. This one pot ready in about 200 minutes pairs beef short ribs, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 lbs beef short ribs
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 cup red wine
• 2 cups beef broth
• 1 cup tomato passata
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp tomato paste

Instructions

1. Step 1: Pat short ribs dry with paper towels, season generously with salt and pepper, then dredge each piece in 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 4-5 minutes per side; transfer to a plate.
3. Step 3: Add diced onion, carrots, and celery to the pot, cook over medium heat for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste, cook for 2 minutes, then deglaze with 1 cup red wine, scraping up browned bits from the pot.
5. Step 5: Return ribs to pot, add 2 cups beef broth, 1 cup tomato passata, rosemary, thyme, and bay leaf. Bring to a gentle simmer.
6. Step 6: Cover, reduce heat to low, and simmer for 2.5 hours until meat is fork-tender.
7. Step 7: Remove ribs and herbs, strain sauce through a fine-mesh sieve into a bowl, pressing solids to extract liquid. Discard solids.
8. Step 8: Skim excess fat from sauce, return to pot, and simmer uncovered for 15-20 minutes until thickened and coats the back of a spoon.
9. Step 9: Return ribs to sauce to warm through, serve with mashed potatoes.